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Although many of us use herbs to enhance flavors, using herbs as the star instead of expensive meats will save you money big time. (Recipes below.) Especially if you grow the herbs yourself! Below I’ll show you the basics of growing herbs.
A while back Bargain Babe started a recession garden with herb plants she bought at a hardware supply store. I suggest you start with seeds to save even more money. You don’t need a lot of space, but you will need to know this:
Pots
- Pots must have drainage holes.
- You can use milk cartons, yoghurt cups and buckets, as long as you make holes in the bottom.
- The pots should be no smaller than 6 inches in diameter for individual herbs.
- To grow three herbs together, the pot should be about 10 inches in diameter and about 8 inches deep.
Light
- A southwestern-facing window is a must.
- Artificial light will do if natural is not available. If needed, place lamps with compact florescent lights four to six inches away from the plants.
Soil
- Potting soil with good drainage is a must. You can buy some at gardening stores or hardware supply stores.
- Add egg shells for added nutrients. Make sure you clean the egg shells beforehand!
Now that you know the basics, here are some herbs to include in your next meal and tips to reap a bounty.
Perennials (bloom each season once they’re established)
- Mint – This plant is very invasive, so it needs its own pot. If you grow it outside keep an eye on it as its underground roots will spread throughout your garden.
- Thyme – It will likely need supplemental light. Lemon thyme, which is hard to find in grocer stores, is tasty.
- Chives – Doesn’t require a lot of sun.
Annuals (bloom one season and die)
- Basil – This is a tough one to grow as grasshoppers enjoy eating it. It’s best to grow basil in warm weather.
- Cilantro – It often bolts, meaning it grows flowers and seeds instead of leaves. If this happens save the seeds and try again. You can also use coriander (cilantro seeds) in this easy turkey chili recipe.
- Dill – Likes full sun and doesn’t transplant well. It will self-sow if seedpods are not harvested.
Biennials (live two seasons, bloom only the second season)
- Parsley – It’s a slow grower and may not yield a lot so add several seeds (I usually try 5 seeds). Parsley doesn’t need so much sun and will thrive on a windowsill.
- Oregano – Needs a lot of light so try to grow it outside.
- Rosemary – It needs a very sunny window and probably supplemental light. It’s also very sensitive to over watering, once established.
- Sage – Very sensitive to over watering.
My favorite food columnist, Mark Bittman, shared tasty recipes with inexpensive herbs on the Today Show that you can use for inspiration. He warned to use rosemary, thyme, and tarragon sparingly because of their strong flavor.
If you end up snipping more than you’d like to use, do not worry. There are several ways to preserve herbs for later use like drying them. What herbs do you grow at home? What are your tricks to keeping them alive?
Welcome to Bargain Babe! I’m Mara, and I’m so glad you’re here. I am an obsessive bargain hunter and penny pincher, and I am determined to live a full life without EVER paying full price.
EllieD, where are you? You know I expect a post from you whenever recipes are shared. 🙂
@ EllieD ~ Or, in this case, when herbs are shared.
I started to have a little herb garden for the same reason too (save money). So far, I have a small chive plant, basil, thyme, and Rosemary. I had a oregano but it died when it got really hot.
@Allisha I tend to use my rosemary and thyme a lot during this season. I use a lot of it for Thanksgiving and Christmas meals.
Are you growing the basil on a windowsill or in your garden? Basil likes to stay warm and can die in the cold. Depending on the weather in your area it may be time to bring it in.
@Yazmin ~ I have a notoriously black thumb when it comes to gardening, but even I can grow rosemary (my favorite herb), thyme and mint. I even have a flourishing curry plant. I got it at OSH on a whim because it was such a pretty, white, feathery looking plant. Despite a total lack of care, except for watering when I remembered to do it, it’s managed to thrive.
@Diane ~ You are so funny! Would you like soup, main dish, meat, poultry, etc., recipes; for the slow-cooker or other? I’ll do my best to come up with some ideas that will please you. What is your favorite herb?
@EllieD I love those herbs! You can do so much with them. I love roasting potatoes with olive oil, sea salt and pepper, and rosemary.
Mint is also great for your digestive system. I use it for tea.
@EllieD ~ I love to eat, but because I work outside the home and my husband works from home, he does the cooking! Am I lucky, or what? As a result, I only know where the kitchen* is because that’s where I do the dishes after we eat. Our meals are simple, tasty, and healthy.
* I think that’s the room that also has this big white thing that keeps food cold; contains another thing where you put food in it on a turner-gizmo, and foods cook really fast; and there’s another white thing where you put used dishes in and they come out clean. I should try that more often because I usually wash the dishes in a recessed area that has a fixture for hot and cold water to come out. So is that the kitchen?
@Diane ~ Sounds like the kitchen to me! Thanks for the good laugh this a.m.
I’ll come up with some easy recipes for hubby. When I was still teaching, my husband used to make the most wonderful salads during the warm/hot weather. When I got home, all I had to do was make the dressing. He even learned how to use the slow cooker, as well as the pressure cooker. His oxtails were fabulous!!! He got the recipe from his main professor at the Art Center School of Design and Photography. Eddie Kaminski was of Polish descent, and had recipes from his family. Yummmmmmm!!!